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Prep Time: 15 minutes
Cook Time:
20 minutes
Makes:
4 servings
Rating:
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GLAZE
1 cup (250 mL) pomegranate juice
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) Crisco® Canola or Vegetable Oil
2 cloves garlic, minced
1 tbsp (15 mL) honey
1 tbsp (15 mL) salt
2 tbsp (30 mL) pomegranate juice
1 tbsp (15 mL) cornstarch
CHICKEN
1/4 cup (50 mL) Crisco® Canola or Vegetable Oil
4 boneless, skinless chicken breasts, pounded to an even thickness
2 cups (500 mL) baby carrots, quartered lengthwise
1 small red onion, sliced
1/2 cup (125 mL) pomegranate seeds
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GLAZE
1. Combine first 6 ingredients. Reserve. Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserve.
CHICKEN
2. Heat oil on medium-high heat in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
3. Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium low and simmer for 5 minutes. Add back browned chicken, cook for an additional 5 minutes, turning occasionally to coat with glaze.
4. Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet, stir to combine well. Bring glaze to a boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze.
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